1. Add the milk and sugar to the cooked purple sweet potatoes, then press them into a puree, and put them in the refrigerator for later use.
2. Put all the ingredients except butter and salt into the mixer and knead for 20 minutes to expand.
3. Add butter and salt and stir until fully expanded
4. Keep the fully expanded dough at rest until it does not retract
5. Put the dough in the mixer to exhaust
6. Divide the dough into 10 portions and let the dough rise for 15 minutes.
7. Separate the filling into the dough
8. The dough wrapped with purple sweet potato filling is closed down, flatten the dough, and roll it out into an oval shape with a rolling pin.
9. Cut 4-5 knives on the dough as shown in the figure. Cut through the dough, but don't cut off the ends.
10. After cutting the dough, pinch the ends of the head and tail and twist them as shown in the picture.
11. Tie a single knot on the twisted dough, and the shaping process is complete. Put the whole dough on the baking tray, and put the baking tray in the oven.
12. Brush the surface of the second-boiled dough with whole egg liquid and decorate with almond slices. Bake in the preheated oven for 15 minutes (around 170 degrees).
Tips:1. Need to reduce some milk, the noodles are too soft. 2. The steamed purple sweet potato is relatively wet, so reduce the milk
